Food & Recipes

Kids love bananas! Diced, they are a perfect finger food. Cut in circles and frozen, they soothe a cranky teether. And for many, peanut butter and banana sandwiches are a staple for the lunchbox. These frozen banana pops - with or without the chocolate - are a simple summer treat.

Pages:
1. 1

Filled with nutrients this little nut has plenty to be smiling about!

Have you ever noticed those little green nuts smiling back at you from inside their shells? Well there’s a lot to be happy about! Not only are they a nutritious and tasty snack but the shells (and science) are literally piling up when it comes to their role in promoting good health and weight, too!

Pages:
1. 1

Once considered a delicacy and quite expensive, the orange holds the prominent position of the 3rd most popular fruit in the USA (just in case you are wondering, apples and bananas are in the first and second place).

Pages:
1. 1

No one enjoys browsing the aisles of superstores more than me. I am guaranteed to knock off everything from birthday gifts to cleaning supplies (heck I may even go wild and  throw in a sports bra because I can never escape without at least one random purchase) making the whole experience very satisfying.

Pages:
1. 1

This grilled lobster recipe is perfect for your favorite grad or dad!

Pages:
1. 1

From the new cookbook "If it Makes You Healthy" by Sheryl Crow and Chuck white!

CHUCK: I learned to make this big-and-bold-tasting chili from my mom, who made it often when we were kids.  Both my mom’s family and my dad’s made this chili, and so it’s no surprise that my sister, Jackie, and I follow the tradition now that we are grown.  Of course, when we were young, Mom and Dad made it with beef, but because I am a vegetarian and Sheryl likes to eat as healthfully as possible, I switched out the beef and substituted ground soy.  Guess what?  You can hardly tell the difference.  Made with soy, the chili tastes just as robust and intense as beef-based chili.

Pages:
1. 1

Spring is here and the steady stream of fresh produce arriving into your local market is about to begin.  Some of the first vegetables of spring include artichokes. Artichokes are very healthy and peeling off petals, dipping them and scraping them your teeth make artichokes fun to eat for the whole family.

Artichokes are an excellent source of potassium and magnesium.  They are good source of folic acid.

Pages:
1. 1

Sure, vegetables are healthy no matter which ones you choose..but science has proven that certain veggies are nutritional powerhouses and greens are at the top of the list. Not sure which ones to eat? Try this quiz and be sure to check out the recipes that follow!
1.    What green is ranked #1 by the Center for Science in the Public Interest?
2.    No milk? Which green should you eat to boost your calcium intake?
3.    Which green should you dive for when you’re sick to boost your immunity?
4.    If you swap out lettuce in your salad what other green is a better choice?

Pages:
1. 1

I serve this chicken often, and it always gets major compliments. While the chicken is roasting, it sends a mouthwatering aroma through the entire house. When it comes out of the oven, it’s golden and crispy on the outside, moist and tender on the inside. The secret is the marinade, which turns into a super delicious pan sauce you can pour all over the chicken—and over the mashed potatoes, if you are serving them. The other secret is to baste often. I know the cooking time may seem long, and it is—3 hours for a 6-pound chicken—but if you baste it as often as I suggest, every half hour or so, you will have a tender, fall-off-the-bone, mouthwatering chicken! I like to marinate the chicken in a large ziplock bag overnight in the refrigerator, but if you don’t have time to do that, you can pour the marinade over the chicken and bake right away.

Pages:
1. 1

Rigatoni with Eggplant and Buffalo Mozzarella

Pages:
1. 1